How To Make Fall Off The Bone Braised Short Ribs | Oven Baked | ThymeWithApril
I WILL SHOW YOU STEP BY STEP HOW TO MAKE THIS DELISH RECIPE CLICK BELOW FOR RECIPE ↓↓↓↓↓
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Hello To My Fellow Foodies!!!! Welcome & THANK YOU for stopping by my CHANNEL! This is a real chill place to be! If you have been with me for a while then you will know that my passion is cooking amazing recipes, review skincare products and hang out and chill! I hope you decide to stay and SUBSCRIBE so you can watch how I make all of my favorite recipes from Yummy Healthy to Mouthwatering Comfort Foods. Also, review lots of affordable skincare for healthy skin. Remember life is all about BALANCE! I'm a self-taught cook using simple ingredients with basic instructions. Please join me on this amazing journey and your support will be much appreciated! ♡
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Short Ribs
Ingredients:
pkg short ribs (4-5)
1 c flour
1 tsp sea salt
1/2 tsp black pepper
1/2 onion (chopped)
2 celery (chopped)
3 carrots (chopped)
4-5 garlic cloves (chopped)
3 tbsp unsalted butter
1 tbsp flour
2 tbsp olive oil
2 c beef broth
1/2 c balsamic vinegar
1 tbsp Worchester sauce
1 tbsp liquid smoke (opt)
fresh rosemary
fresh thyme
sea salt & black pepper
1 tsp corn starch
howto:
Preheat oven at 375 degrees. Wash short ribs and pat dry. In a medium bowl add flour, sea salt, and pepper. Whisk together. Coat ribs in flour on all sides. In a large pot over medium-high heat warm olive oil and brown short ribs for 3-4 mins on both sides. After browning, take the ribs out and let them rest on a separate plate. In the same pot add olive oil and butter. Then add onions, carrots, and celery. Sautee and stir until tender and translucent. Add garlic to vegetable mix. Add flour and continue to stir until flour is dissolved. Add beef broth, balsamic vinegar, Worcestershire sauce, and liquid smoke to create a gravy or sauce. Add fresh rosemary and thyme. Place short ribs back into the pot and cover. Bake for 3 hours or until tender. After baking take ribs out of the pan and rest on a separate plate. Take out any stems left behind from herbs. Add corn starch and whisk until completely dissolved. Simmer until gravy is thickened. Serve while HOT! EAT AND ENJOY!
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Ropa Vieja from Cuba - the Braised Beef Classic with Fried Plantains!
In the fourth episode we're taking on Cuban food with Ropa Vieja and Tostones! Ropa Vieja is a quintessential Cuban dish of braised flank steak, onions, and peppers. Today we’re plating it up with tostones, double-fried mashed plantain slices! Give it a try and let me know what you think of the Ropa Vieja!
I've always loved trying new foods, but felt that most things I ate came from the same ~15 countries. So to push myself to explore more new foods, I'm trying to make a dish from every single country in the world. Join me!
Recipes used:
Ropa Vieja Recipe from YouTuber @ChefZeeCooks:
Ropa Vieja Video from @ChefZeeCooks :
Sazón Spice Mix:
Tostones:
0:00 Intro/Background
0:53 Beef Marinade + Veggies
2:28 Sear and Braise Beef
2:46 Tostones
3:49 Shred Beef and Finish Cooking
4:43 Plating and Tasting
5:24 Daiquiri
5:35 Outro
Music:
Intro: Big Slinker by Birocratic
Outro: Dude - Patrick Patrikios
Fluffy by Smith The Mister
Smith The Mister
Free Download / Stream:
Music promoted by Audio Library
#Cuba #CubanFood #NoPassportNeeded
1930s Braised Cube Steak Dinner
This 1930s economy dinner is love at first bite. The braised cube steaks are meltingly tender! Ingredients are listed below:
1930s Braised Cube Steak Dinner
Ingredients for 4 servings
4 cube steaks (approximately 1 1/2 pounds in total)
Salt and pepper
All-purpose flour
2 tablespoons neutral vegetable oil
1 3/4 cups water
1/4 cup Worcestershire Sauce
8 baby red potatoes
2-3 medium onions, sliced into half moons
3-4 large carrots, roughly sliced
Preheat the oven to 350°F. Sprinkle the steaks with salt and pepper. Then coat the steaks with flour. Heat the vegetable oil over medium heat in a large skillet or braising pan. When the oil is hot, add the steaks and quickly brown them on both sides. Then add the water, the Worcestershire Sauce, and, if you wish, a generous tablespoon of flour that will thicken the gravy. While the liquid bubbles, use a flat spatula to scrape up the bits of meat and flour that have stuck to the bottom of the skillet. Off heat, add the potatoes, onions, and carrots. Cover the skillet and transfer it to the preheated oven. Braise until the steaks and vegetables are perfectly tender -- usually 1 hour. Enjoy!
How to Cook the Best Southwestern Braised Pork Shoulder
Recipe for how to braise chunks of pork shoulder in a savory southwestern style broth with tequila, chicken stock, green chiles, chile powder, cumin, onions, carrots, celery,
INGREDIENTS: For braised pork
- 2 - 2 1/2 lbs pork shoulder, trimmed of excess fat, cut into 2 inch cubes
- Kosher salt
- Black pepper
- 2 tbsp canola oil
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 1 cup onions, chopped
- 2 cloves garlic, peeled, thin sliced
- 1 small can diced green chiles
- 1 tbsp tomato paste
- 1/2 cup gold tequila
- 1 1/2 cups low-sodium chicken stock
- 1 tsp ground cumin
- 1 tbsp Ancho chile powder
- 1 tsp dried oregano
- 1 good handful fresh cilantro and stems, chopped
- 2 bay leaves
For Creamy Cheesy Grits:
- 2 1/2 cups whole milk
- 1/2 cup cream
- 1 cup low-sodium chicken stock
- 1 cup White Geechie Boy grits
- 1/4 cup grated parmesan
- 1/2 cup white cheddar, shredded
- 2 tbsp unsalted butter
- Kosher salt to taste
Juicy and full of Southwestern flavors of this Braised Pork Steak is absolutely delicious.
Full Recipe ➡️ @stern-braised-pork-steak/
#southwesternbraisedporksteak #cooking #cookingchannel #cookingvideo
Slow Cooked Beef Short Ribs | Christine Cushing
I show you how to master slow cooked, melt-in-your-mouth, tender beef short ribs. My sauce is a balance of maple syrup and a hit of chipotle, all cooked down in a low and slow braise. They are irresistible! FULL RECIPE BELOW
RECIPE: SLOW COOKED BEEF SHORT RIBS
Ingredients:
3 ½ pounds English cut beef short ribs, cut along the bone (1,700 grams)
sea salt and freshly cracked black pepper
splash olive oil
2 cloves garlic, sliced
1 onion, sliced
2 Tbsp. Tamari soy sauce (25 ml)
2 Tbsp. maple syrup (25 ml)
¾ cup tomato puree , (175 ml)
1 tsp. mustard seeds (5 ml)
½ tsp. coriander seeds (2.5 ml)
1 tsp. grated ginger (5 ml)
1 chipotle chile, canned in adobo, chopped
1-2 cups water (250 -500 ml) or enough to reach the level of ribs but not fully cover
Season ribs on both sides with salt and pepper. On high heat in large braising pot or skillet, brown for about 2-3 minutes per side to develop flavour. Remove ribs and drain off fat and add the onion, garlic and ginger and saute until soft. Add the tomato, soy, maple syrup and stir well to combine . Return ribs to sauce. Top with spices.
Cover with lid or wrapped in foil and transfer to a low oven at 300D for about 2 1/2 -3 hours. Ribs should be tender but still on the bone.
Ladle out any fat on top of sauce and adjust seasoning. Pour through chinoise and pour or brush over ribs and serve with mashed potatoes, if desired.
Serves 4-6
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